Norwegian Almond Sticks

Norwegian Almond Sticks - Feature

One of the many wonderful things about Cookies by Bess are all the traditional cookies recipes from around the world. I have had so much fun making these cookie recipes over the years. This week I decided to make Norwegian Almond Sticks.

Cookies by Bess’ Norwegian Almond Cookies are a thin finger length butter cookie topped with chopped almonds. A light and wonderful cookie that will compliment coffee, tea, and every cookie platter you put together.

I’m rating Norwegian Almond Sticks 3-stars for cookie baking difficulty. Being a rolled type of cookie, the baking time is more than other types of cookies. The recipe doesn’t require different shapes or cutters, just your finger to measure the cookie length and a sharp knife for cutting the dough.

There aren’t too many ingredients in this recipe, all basics you would already have in your baking pantry.

I decided to start with melting the butter.

First step in the recipe is to beat together the eggs and sugar.


Based on the recipe instructions, I decided to use Grandma Bess’ hand mixer rather than my Kitchen Aid.


Next, I blended the butter into the eggs and sugar mixture.


Then, I added the sifted flour and baking soda gradually and blending between each heaping spoonful.


The dough began to form, so I used my wooden spoon to fold in remaining flour.


The dough formed nicely into a perfect consistency for rolling without chilling in the refrigerator.


To get started rolling, I scooped a large heaping spoonful off dough and floured by cutting board.


I rolled the dough thin and found my mini rolling cutter.


The mini cutter worked perfectly for cutting long thin strips.


Next, I used my index finger to measure the length of the cookies.

One of the things I like about this recipe is the not so perfect shaped of the cookie sticks.  I’m sure some bakers may want to be more precise and consistent with their cookie sticks.  Personally, I like the bit of diversity in shapes.

The cookies were easy to move to the lightly greased and floured cookie sheets.  I was able to fill the cookies sheets full and begin to brush the sticks with the egg whites.

Because the sticks are thin, dotting them with chopped almonds resulted in some of the nuts spilling on to the cookie sheets.

I was finally ready to bake!

The almonds add the perfect amount of texture and personality to these stick cookies.

The stick cookies kept their shape as they baked and easily moved from the cookie sheets to my cooling rack. Here you can see the imperfect shapes of the sticks and all the personality of the different sized cookies.


While my second batch of Norwegian Almond Sticks were baking, I decided to get a little creative. You may have noticed, my mini cutter had two different types of cutting rollers. I decided to use the wavy cutter instead of the straight cutter for my next batch.


I also decided to use colored sugar to top the sticks instead of almonds.


The sugar cookie sticks baked up just like the almond sticks but with a slightly different personality.


And with the same inconsistent diversity of shapes and sized!

I had a ton of fun baking Norwegian Almond Sticks! Using my mini cutter helped to speed up and add creativity to the process. In the end, I had a variety of cookie sticks. Some with the traditional chopped almonds on top and some with colored sugar on top.

Norwegian Almond Cookies are a light and crispy crunchy cookie that will compliment your dessert platter, coffee break, or any other way you want to serve these cookies.

Enjoy!

XXOO,

Janet

 

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Norwegian Almond Sticks

Ingredients

1 cup butter melted
1 egg white, unbeaten
¼ cup chopped almonds
3 ½ cups sifted flour
½ tsp baking powder
3 eggs, well beaten
1 cup sugar

Instructions

Beat together eggs and sugar and blend in melted butter. Gradually sir in sifted flour and baking powder. Mex well. Roll out thin on floured board and cut into narrow finger length strips. Place on lightly greased and floured cookie sheets. Brush with unbeaten egg white and dot with copped almonds. Bake at 350 degrees for about 8 to 10 minutes.

Recipe Yield

Makes about 10 dozen cookies 1x

Cookie Category:  Rolled

Cookie Difficulty Rating

difficulty 3 out of 4

 

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